sabianmonk
New Member
Hey everybody,
I am new to homebrewtalk but I have read many a post here and they have helped me tremendously since I have started brewing in the last few months. Now I have run into my first real problem (on my fourth batch).
Here's the breakdown:
I have a 5 gallon batch of a Belgian wheat beer in which I added lemongrass. Unfortunately, I ran out dried lemongrass and added some fresh sprigs from my garden, not even considering how much more potent they would be fresh! Now my beer is very sour and I want to know if there is anyway I can salvage it.
The brew is currently in the secondary fermenter and I have added a little corriander and cumin to try and balance out the sourness but to no avail. I just added some more (I am now paranoid about overspicing my beer).
I do not currently know the pH of the beer but it is not so low as to prevent the yeast from propagating (a second krausen formed after I racked yesterday, so my White Labs 400 is alive and well).
Does anyone have any suggestions? Should I cut my losses and turn this into a marinade for my steaks?
The only options I have thought of is to brew a second batch of Belgian ale with no lemongrass and then to just mix the two together. My other idea is to try and add a base to neutralize the citric acid in the brew. Any thoughts on these ideas would be appreciated!
I am new to homebrewtalk but I have read many a post here and they have helped me tremendously since I have started brewing in the last few months. Now I have run into my first real problem (on my fourth batch).
Here's the breakdown:
I have a 5 gallon batch of a Belgian wheat beer in which I added lemongrass. Unfortunately, I ran out dried lemongrass and added some fresh sprigs from my garden, not even considering how much more potent they would be fresh! Now my beer is very sour and I want to know if there is anyway I can salvage it.
The brew is currently in the secondary fermenter and I have added a little corriander and cumin to try and balance out the sourness but to no avail. I just added some more (I am now paranoid about overspicing my beer).
I do not currently know the pH of the beer but it is not so low as to prevent the yeast from propagating (a second krausen formed after I racked yesterday, so my White Labs 400 is alive and well).
Does anyone have any suggestions? Should I cut my losses and turn this into a marinade for my steaks?
The only options I have thought of is to brew a second batch of Belgian ale with no lemongrass and then to just mix the two together. My other idea is to try and add a base to neutralize the citric acid in the brew. Any thoughts on these ideas would be appreciated!